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Monday, September 29, 2014

I love, love, LOVE mexican food...authentic or otherwise. If it says "enchilada" I KNOW it has to

be something I would ADORE! These Chicken Enchilada Bowls were something I

thought I would tryout on the family and see if they were really as good as my imagination

made them out to be.......YEP, they were!! They made my mouth do a little happy dance!!

They are packed full of that comfort flavor of a "Chicken Enchilada" without all the work.

I KNOW these will make it to our table OFTEN!

Julie's Chicken Enchilada Bowls

Yield: Serves approximately 6 people

Special Enchilada Cream Sauce:

1 lg can green enchilada sauce

1 c. chicken broth

1 1/2 c. heavy cream

1 c. shredded cheddar cheese

2-3 T. flour

Combine the enchilada sauce, cream and broth in a saucepan and heat. Stir constantly or it will burn. When sauce starts to boil add cheese and flour. Stir with a whisk until flour is well combined. Continue to stir until sauce thickens. Set aside.

Enchilada Bowls:

1 rotisserie chicken (or you can use cooked chicken of your choice), removed from bones

6 c. cooked rice

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

3 c shredded cheddar cheese

1 bag Frito corn chips

avocado, diced

tomatoes, diced

sour cream

In a bowl (1 bowl for each person eating) layer desired amount of rice, beans, corn, chicken, SAUCE (the Special Enchilada Cream Sauce), cheese, and Frito chips. Top with avocados, tomatoes and a dollop of sour cream if desired.

Place ingredient in a blender. Blend until smooth. Pour into popsicle molds and follow directions. IF you are using a cup or other container, freeze for 1 hour, insert popsicle sticks (if you want a stick). Continue to freeze until completely frozen.

Monday, September 22, 2014

I can not even describe what this RICH DELIGHTFUL dessert does for me...

it brings peace and comfort on ALL levels. I will forever eat this from now until the day

I pass on into the next world BECAUSE its DIVINE, DELECTABLE AND DELICIOUS all wrapped up into one scrumptious piece of heaven!!

BETTER THAN Anything Else Pumpkin Dessert!

2 c. flour

1 c. butter, softened (REAL STUFF)

1 c. chopped pecans

Mix flour, butter and pecans into a bowl. Cut butter into flour and pecans with a pastry cutter. Press into a 9x13 baking pan. Bake for 15 minutes at 350 degrees. When done, remove and let cool. Set aside.

Friday, September 19, 2014

YES...these are a REAL thing! YOU wouldn't believe HOW tasty these are!

They are a great, QUICK lunch or dinner idea and please everyone in the family

that has that PIZZA craving.

Pepperoni Waffles

1 can pillsbury GRAND FLAKY LAYERS refrigerated biscuits

1-2 cups shredded mozzarella cheese

1/2 c. cut up pepperoni pieces (I cut mine into fourths)

1 c. pizza sauce

Heat waffle iron and spray with pan coating. Open canned biscuits. Open each biscuit about 1/2 way through. Fill with pepperoni and shredded cheese. SEAL the edges of the biscuit back together. Place 1 stuffed biscuits at a time into the HOT waffle iron. Cook until done (my waffle iron has a light that lights up when my waffles are done). Repeat until all stuffed biscuits are "waffles". Pour pizza sauce into a small bowl and use for dipping if desired.

In a 9x13 pan spread out 1 layer of graham crackers, spread a layer of Cool Whip on top and a layer of raspberries. Continue to layer the graham crackers, Cool Whip, raspberries until you get to the top of the pan. As you top your last layer with Cool Whip, add a layer of raspberries and drizzle caramel over the top of that. Cover and refrigerate OVER NIGHT....THIS IS A MUST so your graham crackers have time to soften. Cut and serve.
Julie~

Monday, September 15, 2014

Summer is over (pretty much because NOW its September...which means FALL)

and I'm BACK!

I've had a BUSY few months and enjoyed it completely!

We have a new addition to the pack~

This adorable little peanut arrived the middle of August and melted my heart immediately!

He's been such a joy and filled our family with such joy....I can't wait to go see him and cuddle his little self again!...crazy how grandkids just make the world seem perfect!!

His name is "Landry Michael" and he is perfect in every way!

My life is still crazy busy, NOTHING has slowed down (does it ever?!). The

itinerary of my planner has just changed from reunions and summer activities, to school activities and the fall "to do's". The garden is ready to be harvested, the lawn is overgrown and the "inside house" chores, and "need to do list" has grown out of hand BUT as you can see, I posted a recipe inspite of all that!!!

I hope that you are anxious to see what I've been making..I've been cooking and I'm

excited to share all the new recipes with you!

ENJOY this CRAZY GOOD drink recipe....its different BUT OH so YUMMY!

With GOOD watermelon in full supply now, its the perfect time to devoir this

tasty treat of a drink. I'm not a fan of watermelon, BUT my family is....so

I whipped up this little drink one evening for dinner and got all kinds of

"Mmmmmm's" and "Ahhhhhhh's"....I'm taking all that noise as a compliment!

We usually eat 1/2 the watermelon and never know where to store the rest of it

(fridge has limited room), so making fabulous drinks with the other half is the perfect solution!

Cut off watermelon rind, cut watermelon into chunks (save a few chunks to put on skewers and garnish your drink) . Place in blender (probably won't be able to do it all at once unless you have a LARGE blender). Once all the watermelon has been blended, pour juice through a strainer to get all the pulp out (UNLESS YOU LIKE the pulp then don't strain) pour juice into a gallon container. Add lemonade and pineapple juice. Stir and serve.